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Zinfandel Sorbet With Poached Pears Recipe
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|White zinfandel wine||1 1⁄4 Cup (20 tbs)|
|Canned peach nectar||5 1⁄2 Ounce (1 Can)|
|Zinfandel wine||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Tablespoon|
|Pears||4 Medium, peeled, halved, and cored (Anjou / Bartlett Pears)|
Serving size: Complete recipe
Calories 2038 Calories from Fat 8
% Daily Value*
Total Fat 0.91 g1.4%
Saturated Fat 0.07 g0.33%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 93.6 mg3.9%
Total Carbohydrates 355 g118.2%
Dietary Fiber 23.1 g92.3%
Sugars 293.6 g
Protein 28 g56%
Vitamin A 11.4% Vitamin C 75.1%
Calcium 12.1% Iron 14.8%
*Based on a 2000 Calorie diet
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
Stir in sugar until dissolved, then stir in remaining ingredients.
Pour into 9-inch square baking pan; freeze 3 hours or until firm.
With electric mixer or food processor, beat mixture until smooth.
Return to pan; freeze 6 hours or until firm.